Cowboy Spaghetti Cheesy Twist (Printer-Friendly)

Smoky bacon and seasoned beef mingle with creamy cheeses in a savory, spicy spaghetti dish full of bold flavors.

# What You’ll Need:

→ Meat

01 - 1 pound ground beef chuck
02 - 6 thick-cut bacon slices

→ Produce

03 - 1 medium yellow onion, diced
04 - 3 garlic cloves, minced
05 - 2 tablespoons fresh chives, finely chopped

→ Pasta

06 - 12 ounces spaghetti

→ Dairy

07 - 1 cup heavy whipping cream
08 - 1 cup mild cheddar cheese, shredded
09 - ½ cup Parmesan cheese, freshly grated
10 - 1 cup Colby Jack cheese, shredded
11 - 3 tablespoons unsalted butter

→ Canned Goods & Sauces

12 - 1 can (14.5 ounces) fire-roasted diced tomatoes with juice
13 - 1 can (8 ounces) tomato sauce
14 - 1 tablespoon Worcestershire sauce

→ Seasonings

15 - 1 teaspoon smoked paprika
16 - 1 teaspoon dried oregano
17 - 1 teaspoon dried thyme
18 - Salt and freshly ground black pepper, to taste

# Steps to Make This:

01 - Slice the thick-cut bacon into strips and cook in a large skillet over medium heat until crispy. Remove bacon and drain on paper towels; crumble when cool. Keep 2 tablespoons of bacon fat in the pan. Add the ground beef and brown over medium heat, breaking it apart until no pink remains. Drain excess fat if necessary.
02 - Add diced onion to the skillet and cook until translucent, about 6 minutes, stirring frequently. Stir in minced garlic and cook for 30 seconds until fragrant. Sprinkle in smoked paprika, dried oregano, and thyme; stir to evenly toast and coat the mixture.
03 - Pour in fire-roasted diced tomatoes with their juice and tomato sauce. Add Worcestershire sauce and butter; stir to combine. Reduce heat and slowly mix in heavy cream. Let simmer gently for 5 to 7 minutes until the sauce slightly thickens and is aromatic.
04 - Cook spaghetti in generously salted boiling water until al dente, then drain well. Fold pasta into the sauce using tongs to coat evenly. Stir in cheddar, Parmesan, and Colby Jack cheeses until melted and the sauce is creamy and bubbly. Top with crumbled bacon.
05 - Transfer the mixture to a baking dish, sprinkle additional cheese on top, and bake at 375°F for 10 minutes until golden and bubbly.
06 - Scatter chopped fresh chives over the top for color and fresh onion flavor. Serve immediately to enjoy the creamy, savory notes at their peak.

# Additional Notes:

01 - For best texture, cook spaghetti just until al dente to prevent sogginess when combined with sauce.
02 - Use high-quality unsalted butter to add a smooth, velvety richness.
03 - Toast spices in bacon fat before adding liquids to deepen flavor.
04 - Leftovers keep well refrigerated up to four days; reheat gently with a splash of cream to restore creaminess.

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